Lemongrass Tofu Bowl

I am on a perpetual search to find a way to make a good curry. It is harder than it seems. Usually, the only way I can get one that has enough flavor is to make it the day before, boil the coconut milk down, and then let it sit overnight for consumption the next day. Below is a version that is quick and simple and tasty. It doesn’t have as much sauce but it has a lot of nice flavor. I have adapted it from a recipe found on the Sprouted Kitchen Blog (I also stole their photo). Works best to marinade the tofu for the day. I put together the first part of the recipe in the morning and then finished it up at night. It also cut down on the preparation time and made it a quick and easy dish.


Lemongrass Tofu Bowl (adapted from Sprouted Kitchen)

Serves 3-4

  • 2 cups brown rice
  • 12-14 oz package extra firm tofu (preferably one that is pre seasoned; I used a smoked tofu with almonds and sesame seeds)
  • 2 stalks lemongrass, trim off edges
  • 2 tbs curry paste (I use a pre-made red curry paste)
  • juice of one lime (about 1 tbs)
  • 2 tsp rice wine vinegar
  • 1 tbs fresh minced ginger
  • 1 tbs coconut oil
  • 2 tbs toasted sesame oil
  • 2 cups (ish) broccoli, chopped
  • 2 carrots, julienned or sliced thin
  • 1/2 cup chopped green onions (about 3 stalks–use white and green part)
  • 1 cup coconut milk
  • 2 tbs soy sauce
  • 1 tsp brown sugar
  • 1/4 cup minced fresh coriander or parsley (or mixed)
  • 1 handful of sliced almonds
  • 2 sliced avocados

1. Rinse and cook the brown rice according to directions.

2. Cut the tofu into cubes and drain (if necessary).

3. Smash the lemon grass with the back of a knife and mince the stalk well. In a mixing bowl, combine lemongrass, curry paste, lime juice, vinegar, ginger, a pinch of salt, and stir to mix. Add the tofu and stir everything to coat. Set aside to marinate for at least 30 minutes.

4. Warm the coconut and 1 tbs sesame oil in a large skillet over medium heat. When the pan is hot, add the tofu and it’s marinade and saute for 5-10 minutes, stirring, until edges are browned and a bit crusted (add more coconut oil if needed).

5. Add the coconut milk, remaining tbs of sesame oil, soy sauce and brown sugar and let it simmer down a bit while chopping the broccoli, carrots, and spring onions.

6. Add the broccoli and carrots and saute until the vegetables are warmed through but still look bright and fresh (about 3 more minutes–may help to put a cover on the skillet for steaming broccoli). Add the chopped greens onions and another pinch of salt. Stir and taste for seasonings.

7. Slice avocado and place on plates with a mound of cooked rice. Scoop veggie mixture on top of rice and sprinkle with fresh herbs and chopped nuts. Enjoy!



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